Egg-cellent Easter Recipes for All the Family

Looking for fun Easter recipe ideas to create with the kids? We have just the thing. Choose from four creme egg inspired recipes using our new limited edition Luxury Belgian Chocolate Easter Egg Cups.

Filled with a white and yellow coloured icing and covered in Belgian chocolate, these frozen desserts only require defrosting at room temperature for 10 minutes.

From chocolate Easter nests to indulgent chocolate egg cookies, these recipes are easy to whip up, delicious to eat and a must-have for all Easter celebrations.

Short on time? Our selection of ready-to-eat Easter cakes are tasty too. Explore our full Easter range where you'll find everything you need for a cracking Easter.

Chocolate Egg Cup Easter Nests

Serves: 12

Cooking Time: 5 minutes

Preparation Time: 20 minutes

A classic chocolatey treat the kids will love making this Easter. With milk or dark melted chocolate, shredded wheat and Iceland chocolate egg cups this simple no bake recipe will be ready in 3 easy steps.

Tip: While we have used shredded wheat you could use cornflakes if you'd prefer. Whatever you choose, these nests are a firm favourite.

Ingredients

Chocolate Egg Cup Easter Nests

  • 200g Milk Chocolate - broken into pieces
  • 85g Shredded Wheat - crushed
  • 12 Iceland Chocolate Egg Cups
Find key ingredients here

Method

  1. Melt the chocolate in a bowl over hot water and then pour over the crushed shredded wheat.
  2. Spoon the mixture evenly into 12 cupcake cases and then use the back of a spoon to make a small indentation in each case.
  3. Place a chocolate egg cup into the indentation of each nest and set in the fridge for 2 hours. NB: Chocolate egg cups need to be defrosted at room temperature for 10 minutes.

Ingredients

Chocolate Egg Cup Easter Nests

  • 200g Milk Chocolate - broken into pieces
  • 85g Shredded Wheat - crushed
  • 12 Iceland Chocolate Egg Cups
Find key ingredients here

Chocolate Egg Cup Tiffin

Serves: 12

Cooking Time: 2 minutes

Preparation Time: 15 minutes

Need a quick and easy delicious dessert to serve to your guests? Look no further than our melted chocolate egg cup tiffin. Filled with chocolate, biscuit and Iceland chocolate egg cups. This is sure to be a crowd pleaser. Recipe makes 12 squares.

Ingredients

Chocolate Egg Cup Tiffin

  • 160g Butter - cubed (10g for lining the tin)
  • 45g Caster Sugar
  • 75g Golden Syrup
  • 15g Cocoa Powder
  • 225g Biscuits - crushed
  • 110g Milk Chocolate
  • 110g Dark Chocolate
  • 12 Iceland Chocolate Egg Cups

Find key ingredients here

Method

  1. Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Then stir through the biscuits.
  2. Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon.
  3. Melt the milk and dark chocolate separately in a bowl over hot water then pour over the mixture in the tin. Use the back of a spoon to marble the two chocolates.
  4. Place the chocolate egg cups evenly into the melted chocolate and lightly press them down. NB: Chocolate egg cups need to be defrosted at room temperature for 10 minutes.
  5. Set in the fridge for a minimum of 2 hours then slice into 12 squares.

Ingredients

Chocolate Egg Cup Tiffin

  • 160g Butter - cubed (10g for lining the tin)
  • 45g Caster Sugar
  • 75g Golden Syrup
  • 15g Cocoa Powder
  • 225g Biscuits - crushed
  • 110g Milk Chocolate
  • 110g Dark Chocolate
  • 12 Iceland Chocolate Egg Cups
Find key ingredients here

Short on time?

Our selection of ready-to-eat Easter cakes are egg-cellent.

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Short on time? Our selection of ready-to-eat Easter cakes are egg-cellent.

Chocolate Egg
Cup & Soldiers

Serves: 4

Cooking Time: 5 minutes

Preparation Time: 5 minutes

It really doesn't get any easier than this… These chocolate egg cups and hot cross bun soldiers with a cinnamon sugar are ready in 10 minutes and taste egg-tastic. Enjoy for breakfast, dinner or tea. The choice is yours!

Ingredients

Chocolate Egg Cup & Soldiers

  • 4 Hot Cross Buns
  • 15g Sugar
  • 10g Ground Cinnamon
  • 4 Iceland Chocolate Egg Cups

Find key ingredients here

Method

  1. Cut each hot cross bun into 6 strips and grill for 5 mins or until golden brown.
  2. Mix the sugar and cinnamon together and then scatter over the hot cross bun strips.
  3. Dip the hot cross bun strips in the chocolate egg cup and enjoy. NB: Chocolate egg cups need to be defrosted at room temperature for 10 minutes.

Ingredients

Chocolate Egg Cup & Soldiers

  • 4 Hot Cross Buns
  • 15g Sugar
  • 10g Ground Cinnamon
  • 4 Iceland Chocolate Egg Cups
Find key ingredients here

Chocolate Egg Cup Cookies

Serves: 15

Cooking Time: 20 minutes

Preparation Time: 45 minutes

Having an Easter themed family bake off? These indulgent cookies are the perfect winner and easy for the kids to help make. Gooey cookies with Iceland chocolate egg cups melted on the top. They get our vote.

Ingredients

Chocolate Egg Cup Cookies

  • 140g Unsalted Butter - softened
  • 250g Granulated Sugar
  • 1 Medium Egg
  • 240g Self Raising Flour - sifted
  • 15 Iceland Chocolate Egg Cups

Find key ingredients here

Method

  1. Preheat oven to 180C.
  2. Put the butter and sugar into a large mixing bowl. Beat together until smooth and light in colour.
  3. Mix in the egg until fully combined.
  4. Add the flour and mix in with a wooden spoon until completely incorporated.
  5. Place the dough in the fridge to firm up for 30 minutes. Then roll into a long wide sausage and slice into 15 cookies. If you don't want to bake them all at once they can be kept in the freezer.
  6. Place no more than 6 cookies on a large baking tray to ensure they do not spread into each other.
  7. Bake in the oven for 20 minutes or until golden brown. Place a chocolate egg cup in the centre of each cookie for the last minute of baking to allow them to melt onto the cookie. NB: Chocolate egg cups need to be defrosted at room temperature for 10 minutes.
  8. Remove from the oven and allow to cool on a wire rack before eating.

Ingredients

Chocolate Egg Cup Cookies

  • 140g Unsalted Butter - softened
  • 250g Granulated Sugar
  • 1 Medium Egg
  • 240g Self Raising Flour - sifted
  • 15 Iceland Chocolate Egg Cups
Find key ingredients here